Fast Recipes

Spiced chicken with grape cacik

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.

By Elizabeth Fiducia
  • Serves 4
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Elevate roasted chicken with a spice rub and yoghurt sauce. Serve with a rocket salad or steamed kipfler potatoes.


  • 4 garlic cloves, bruised
  • 2 tsp sweet paprika
  • 2 tsp cumin seeds
  • 1½ tsp dried chilli flakes
  • 1 tsp dried mint
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 cinnamon quills
  • 1.2 kg chicken, butterflied and boned (see note)
Grape cacik
  • 100 gm green grapes, sliced and seeds removed
  • ¼ cup chopped dill, plus extra dill sprigs to serve
  • Finely grated zest and juice of 1 lemon
  • 300 gm thick Greek-style yoghurt or labne


  • 1
    Preheat oven to 220°C. Combine garlic, spices, mint and half the oil in a bowl. Coat chicken with spice mixture and season generously. Place chicken, skin-side up, on top of cinnamon in a roasting pan, then roast until golden and juices run clear when thickest part of flesh is pierced with a knife (25 minutes).
  • 2
    Meanwhile, for grape cacik, combine grapes, dill, lemon juice and zest and yoghurt in a serving bowl and top with dill sprigs.
  • 3
    Transfer chicken to a board (reserve pan juices and garlic) and thickly slice. Drizzle over reserved pan juices and scatter with reserved garlic. Serve with cacik.


We recommend using free-range chicken, such as Slow Hills chicken.